Bubble Up Taco Casserole

Kim

With everything going on this holiday season (Christmas is 3 weeks away! Yikes!!) everyone needs a few simple recipes in their arsenal. I mean really, when you’ve spent every moment shopping, planning, wrapping, decorating and pinning Elf on the Shelf ideas…you need something easy to throw together for dinner. Bubble Up Pizza is the third most popular recipe on my site, probably for just that reason.  It’s super easy, it’s kid-friendly, and hey, it’s pizza!  I’ve made it for my kids several times myself, but when I saw the new Pillsbury Corn Biscuits, I immediately decided that a new version was in order….Bubble Up Taco!  As with the pizza version, this uses just a few basic ingredients –

and you could add any additional toppings you like (olives, green chilies, etc.) Of course, my kids wouldn’t eat anything other than the basics.

It’s pretty tasty, it’s simple to throw together, and I love the corn biscuits. (They have blueberry too. I made Blueberry Maple Pull Apart Casserole with those. YUMMM.)

Bubble Up Taco Casserole

  • 1 cans Pillsbury Corn Biscuits
  • 1/2 can Enchilada Sauce
  • 1 cup Mexican Cheese Blend
  • 1/2 lb. taco meat (lean ground beef or turkey with taco seasoning added)
Preheat oven to 375 degrees.  
Cut biscuits into quarters or eighths (I did some of both – these biscuits are pretty large) and place in medium bowl.  
Toss biscuits with enchilada sauce.  
Add taco meat and any additional ingredients you may want (green chilies, etc.) and half of the cheese. Toss until well blended.  
Spray an 8 x 8 baking dish with cooking spray.  Pour biscuit mixture into pan and top with remaining cheese.  
Bake at 375 for 25-30 minutes, or until biscuits are done. (Check center for doneness – it should be somewhat firm in the middle. Biscuits are going to remain soft because they are covered in sauce, but they shouldn’t be gooey.)
 
*This recipe is easily doubled to make a 9 x 13 size
When serving, add lettuce, sour cream, salsa, etc. However you like your tacos, you can add it to this. You can also adjust the enchilada sauce to your tastes…some people will want more sauce. My only complaint is that I wanted more spice! My kids need to toughen up their taste buds 🙂
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Makin’ it Mo’Betta

12 thoughts on “Bubble Up Taco Casserole”

  1. This would make a great addition to our taco night! Thanks for sharing.

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  2. delicious! my family will love this – Monday is Mexican at our house, I'll be trying this recipe soon. Thanks so much!

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  3. We love bubble bakes – I don't think I've ever made a taco version, though! Pinning this 🙂 I would like to invite you to link up to this week's Freedom Friday – we would love to see you there!

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  4. What a great weeknight meal. Thanks for sharing it on foodie friday.

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  6. We would really enjoy this great casserole! Hope you have a great week and thank you so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

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  7. Just made this. It's really good…better than I'd expected. I can't find corn biscuits so I just used the small flaky biscuits. Thank you!

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  10. Our family made this tonight and it was fantastic!! So easy and fast, great recipe. I did have to make a few alternations because as luck would have it the can of enchilada sauce I thought was in my pantry, was not. So I used an 8oz can of Hunt's tomato sauce and 1T. of Lawrys' taco seasoning, mixed them together and added as directed above. I also added pinto beans (canned), black olives and green chilies for a little more substance as I was feeding 3 grown men and myself. It turned out great. I will tell you I had to bake mine on 350 as I had something else in the oven and it was perfect, just bake for about 45 mins checking at about 35 mins to make sure the center biscuits are cooked. I waited and added my cheese at the last 5 mins of baking so it didn't get to brown.

    I think your on to something here. I am going to try a version of Chicken and Dumplin's next.
    Chicken Dumplin Bubble Up (if you wish to change the name I'm good with that)
    1/3 can cream of chicken soup
    1/3 c. of milk or chicken broth
    2 cooked shredded chicken breasts (you can pick up a rotisserie chicken at your supermarket for an easy substitute)
    1c. cheese medley, or cheddar
    1 can vegetable medley or 1c. frozen (rinse under hot water to thaw)
    Mix and bake as directed above. I add the cheese topping in the last 5 mins of baking so it's not so brown, just my preference.

    Gosh as I'm typing I'm thinking of more.
    Chili Bubble Up
    2 c. chili, make your own or 1 can of your favorite variety at the supermarket
    1 c. cheddar cheese
    1 8ct (16.3oz) can of corn biscuits (who doesn't love cornbread with their chili)
    Mix and bake as directed above.

    Oh man my family will love that one!! Well I know this post is old but it truly has brought an easy, fast, yummy supper to our table and everyone just loved it. I'm super thankful it's still being passed around on the net, specifically Pintrest.

    Y'all have a fantastic week and now that it's back to school for just about everyone make a delicious, family friendly meal, add a side salad and you have a great supper around the table that didn't make you stressed out!!

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